Big Batch Spaghetti Sauce Recipes

BIG-BATCH SPAGHETTI SAUCE

Steps:

• In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm., In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer. , Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.

BIG-BATCH MARINARA SAUCE

Steps:

• In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

BIG-BATCH BEEF SAUCE

Steps:

• In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. , Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.

PASTA SAUCE, BIG BATCH

Steps:

• Cook hamburger with onions, carrots, celery, until hamburger is fully cooked, veggies don't have to be tender.
• Put into a colander and rinse with water to remove fat.
• Put meat mixture back into a pot and add the rest of the ingredients. I don't measure the to taste items. I just add and taste.
• Bring to a simmer, and simmer until veggies are tender.
• Note: The beef bouillon I use 4 heaping tablespoons. The Italiano I give a generous shaking, covering the whole top of the sauce once or twice. The seasoning salt is if it needs any extra seasoning.

BIG-BATCH BOLOGNESE

Steps:

• Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
• Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.
• If you want to make this in a slow cooker, visit our slow cooker bolognese recipe.